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Having a supply of fresh codling available this winter has created a nice problem in the kitchen, what will we have for dinner today? How about a creamy fish pie, easy to prepare and real comfort food on these cold grey January evenings.

Wash and peel potatoes, place in salted water and boil for twenty minutes. Drain, season with salt and pepper and mash incorporating butter, milk, and cream until consistency is smooth enough to pipe.

Slice celery into small chunks, quarter leek along its length and dice, dice spring onion. Heat oil and melt a knob of butter in large pot, throw in veg, season with salt and pepper then sweat off. Add wine and bring to boil, reduce down so removing alcohol. Add flour and cook out, then stir in milk and cream. Cook away stirring occasionally until mix thickens to a white sauce consistency, add in cooked shrimp, halved cherry tomatoes, and bouillon. Stir then pour mix into an oven proof baking dish.

Skin and remove any rib or pin bones from codling fillets, season with salt and pepper then place on top of mix in oven proof dish.

Spoon potato mash into piping bag and pipe a three quarter inch layer over the pie filling. Place in pre heated oven (180 degrees Celsius) for fifteen minutes. Remove using a dry towel or oven glove, grate mature cheddar and Parmesan cheese over the top and return to oven for twenty minutes or until cheese is nicely gratinated (golden brown colour).

Remove from oven and leave to rest for five minutes. Spoon and serve on warm plates with peas or broccoli as an accompaniment and a glass of chilled white wine. YUMMY!